This easy shortbread recipe is a real family favourite. Light, buttery and crisp they really take some beating.
Pre heat your oven to 190 C/375 F/Gas Mark 5. Put 250 grams unsalted butter, 150 grams caster sugar and 350 grams of plain flour into your mixing bowl/food processor bowl. Mix until you get a shaggy dough.
Either tip onto your work surface or leave in your mixing bowl to use your hands to bring/squeeze together into a smooth dough. Lightly flour your rolling pin and work surface.
Roll out the dough to 1 cm thickness. Cut out the cookies and use a flat spatula to carefully place onto your lined baking tray. Put 6 on each baking tray. Chill in the fridge for at least 30 minutes.
Bake in the oven for about 15 minutes and golden. Watch carefully as too much colour can spoil the buttery taste.
Leave on the tray for 5 mins to cool before using your flat spatula to transfer to a wire rack to fully cool. Repeat for the rest of the cookies.
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Be sure to chill the cookies for at least 30 mins in the fridge.
I do recommend using an Oven Thermometer. All ovens temps do vary.
Remember to lightly flour your work surface and rolling pin.
Be careful when handling them fresh out of the oven. They are very crumbly for about 5 minutes afterwards.